Chicken Caesar Salad

• 1 small garlic
• 3 anchovies
• 1/4 tsp. dry mustard
• 1/2 lemon
• 1 splash Worcestershire sauce
• 1 coddled egg
• 4 Tbsp. olive oil
• 1 1/2 Tbsp. Romaine cheese
• fresh ground pepper to taste
• 2 Tbsp. red wine vinegar
• Pepperidge Farm Caesar salad croutons to taste
• chicken breast, cut into 1/2 x 2-inch strips
• fried chicken seasoning
• fresh garlic, minced
• 2 Tbsp. olive oil

1. Smash garlic to form paste with anchovies in wooden bowl.
2. Add dry mustard, 1/2 lemon without seeds and Worcestershire sauce.
3. Add coddled egg and beat with fork to form nice paste.
4. Add olive oil, vinegar and pepper.
5. In skillet, heat 2 tablespoons olive oil and garlic.
6. Brown chicken strips and sprinkle with fried chicken seasoning.
7. Toss into salad.
8. Add cheese and croutons at last minute.

garlic, anchovies, dry mustard, lemon, worcestershire sauce, egg, olive oil, romaine cheese, fresh ground pepper, red wine vinegar, caesar salad croutons, chicken breast, chicken seasoning, fresh garlic, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336885 (may not work)